Selling Ready-to-Eat Foods at Farmers Markets
Presented on February 11th, 2020 by: Angela Faughtenberry, 413 Farms
FarmHER Angela Faughtenberry shares her success story of how she went from selling pork at $3 a pound wholesale to chefs to $40 a pound selling bratwurst hot & ready to eat to market shoppers.
About speaker:
Angela Faughtenberry is a wife and a mother to 7 children. She farms in Adair, OK. Angela started farming when she was 10 years old on family land in Texas. Over the years she has enjoyed studying Joel Salatin’s intensive, rotational grazing pasture management style of farming. She proudly models her farming methods after Polyface Farm. She started with retail sales through the farmers’ markets and has grown to serve 26 Oklahoma restaurants, shipping nationwide, home deliveries, hosting on-Farm dinners and her newest venture is selling Ready to Eat foods at the Dallas Farmers Market.
With a passion for Farm life she expanded her knowledge in agriculture by: Touring Polyface Farm, Completing the Polyface Marketing & Pastured Pork schools, Attending American Pastured Poultry Producer Association conferences, Obtaining an OSU Master Cattleman Certification and Oklahoma Beef Quality Assurance Certified Producer Certification
She raises: Chicken, pork, beef, eggs, turkey & duck.
Most excitingly, CNN recently filmed an episode at her ranch to feature women farmers.
